Creamy Vegan Avocado Hummus
This creamy vegan avocado hummus is the perfect dip. Combines avocado and chickpeas, and makes a perfect gluten-free snack or appetizer!
Ingredients
- 1 can chickpeas rinsed and drained (540 ml can)
- 3 whole garlic cloves, peeled (*can use 1-2 garlic cloves if you prefer a less intense garlic flavour)
- salt and pepper, to taste
- 1 tsp turmeric
- 1 ripe medium avocado
- 3 tsp olive oil
- 2 tsp tahini
- 3-4 tbsp Water, to thin (depending on how thick or thin you want your hummus to be you can add more or less. Add the water a little bit at a time and keep mixing to check consistency)
Instructions
- Rinse, drain, and slightly dry chickpeas and place into a food processor.
- Add in remaining ingredients and spices except water and pulse until well combined.
- Add in water to thin, 1 tbsp at a time and stir with your spoon to check consistency desired. Hummus should still be thick enough to hold on the spoon and not drip off.
- Place in an airtight container and enjoy with bread, crackers, or veggies (carrots, cucumbers, etc).
Notes
How to store: Place avocado hummus in a glass container with the avocado pit in the fridge for up to 4-5 days.